Now that the cooler temperatures are upon us, it’s time to enjoy the delightful savory flavors of fall! This simple one-pot meal is perfect for warming up and savoring seasonal ingredients like butternut squash and roasted red peppers. Whether you need a quick and wholesome weeknight dinner or a satisfying dish for game day- you deserve to indulge in this comfort food favorite.

PREPARATION
In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium-high heat. Add turkey and cook for about 5 minutes, breaking up the meat into small pieces with a wooden spoon. Once cooked, add onion and cook another 5 minutes, stirring often, until softened. Add the remaining ingredients and simmer for about 20 minutes or until squash is cooked and tender.

Got the summer blues? The Jeff’s Naturals chefs want to help you take an exotic Mediterranean vacation right from your backyard grill. This crowd-pleasing Mediterranean Grilled Platter combines the bold flavor of Jeff’s Naturals Roasted Bell Pepper Strips and Artichoke Hearts with delicious grilled veggies and chicken breast (not to mention it’s much easier and less expensive than an actual Mediterranean vacation).

Don’t forget the Mediterranean way of eating is among the healthiest diets in the world. Get ready to get your grill on!

PREPARATION
Preheat grill to high heat. On a large baking tray, season chicken and veggies with salt and pepper. Drizzle olive oil to lightly coat the chicken and veggies. Grill chicken on each side for about 5 minutes and remove from grill and set aside. Grill the veggies for 5-10 minutes until charred and tender. Once all veggies are cooked, remove from grill and cut into large chunks.

Grill the lemon briefly until it has grill marks. Cut the chicken into half-inch slices.

To plate; place couscous on a large platter. Neatly arrange the sliced veggies, Roasted Bell Pepper Strips, and Artichoke Hearts. Add dollops of ricotta throughout the dish and sprinkle with thyme. Place chicken on platter, squeeze the grilled lemon over top with a nice drizzle of olive oil and serve!

For busy families, the slow cooker can be a real time and energy saver. There is nothing more comforting than coming home and having a delicious, hot meal ready to for the whole family to enjoy. This slow-cooker vegetable lasagna recipe makes for an easy dinner and puts a nutritious and delicious Mediterranean twist on a comfort food classic. All you will need are some fresh veggies from your local farmers market or grocery store and some everyday pantry items like marinara sauce, lasagna noodles and of course, jars of your favorite Jeff’s Naturals Mediterranean pantry staples.

INSTRUCTIONS
In a large saucepan, bring the marinara sauce and 2 c. water to a simmer. Add the zucchini, onion, squash, eggplant and peperoncini and stew, on low, for 5-10 minutes.
In a medium-sized bowl, combine the ricotta, oregano, parmesan and mozzarella. Season with a pinch of salt and pepper, to taste.

Spray the inside of a 2.5 qt. casserole crock pot* with non-stick spray and spread a thin layer of the sauce on the bottom. Place the lasagna noodles on top in a single layer. Some overlap is fine.

Spread about 1/3 of the ricotta mixture on top, then spoon the vegetable and sauce mixture on top of that. Sprinkle with a layer of mozzarella cheese.
Repeat this process two more times, ricotta, vegetables and sauce and mozzarella cheese.

On the top layer, place lasagna noodles, the remainder of the sauce and vegetables, then mozzarella cheese.

Cover and cook on high for 4 hours. Garnish with chopped Italian parsley (optional) and serve warm.

Back in November, we asked our fans to submit their favorite recipe & photo using Jeff’s Naturals products for a chance to win some cash and some Jeff’s Naturals goodies. Lucky for us, Emily from One Lovely Life shared her delicious and super simple Black Bean & Chipotle Stuffed Potato recipe and photo. “One of my favorites,” she writes. “Such an inexpensive and easy meatless dinner. Use your favorite taco toppings to build an amaaaaazing potato.”

*Calculated ingredients may not always be as accurate as the original recipe.

Directions

Finely chop the vegetables and olives for the olive salad. Combine all salad ingredients; set aside.

Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1″ from the crust. Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1″ thick. Save the bread chunks for other uses.

Spoon salad into bottom half of loaf. Layer 2 oz. cheese over the salad. Top with one type of meat; repeat.

Finish layering with last of cheese and meat. Top with tomato and lettuce.

Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish the entire filling out.

Summer is coming and that means our selection of seasonal fruits and vegetables are even better! We all know there is overwhelming evidence that people who follow a diet high in fruits and vegetables tend to enjoy benefits such as lower blood pressure, lower risk of death, lower chance of life threatening disease (i.e. cancer, heart disease, diabetes), and a much lower risk of obesity.

The more simple and delicious meat-free recipes you can learn the better off your diet will be in the long run.

Toss cauliflower with olive oil. Season with S & P, toss again. Roast at 500ºF for about 15 minutes or until slightly charred and tender. Check the cauliflower frequently and stir on the sheet tray to get even roasting.

Remove cauliflower from oven, and place in a mixing bowl. Toss with capers, red peppers and add enough tahini sauce to thoroughly coat the cauliflower. Season with salt and pepper to taste and serve.

With Cinco de Mayo just a couple of weeks away, we thought it would be fun to share Five FABULOUS Southwest/Mexican inspired recipes you can make with Jeff’s Naturals products in your pantry!

Cinco de Mayo’s the perfect opportunity to craft a menu with a little heat to it (and an assortment of delicious drinks to wash it down)! These five easy and delicious recipes made with Jeff’s Naturals Non-GMO products are bound to have your guests chanting “mas mas mas!”

Directions

In a large skillet, over medium high heat, stir turkey, garlic, olive oil, bell pepper and onion, breaking turkey apart, until juices evaporate and turkey meat is lightly browned, about 15 minutes. Add the chili powder, ground cumin and pepper. Stir and cook 2 minutes. Then add the marinara sauce, jalapenos, cilantro, and olives. Stir often, until flavors are blended, about 10 minutes.

Meanwhile, stack flour tortillas and seal in foil. Bake in a 350° F oven, until hot in the center, about 7 minutes. To assemble each burrito, spoon the turkey mixture down the center of each tortilla. Top equally with hot sauce, cheese, lettuce and sour cream. Fold bottom, then sides of tortilla over filling to enclose. Hold to eat.

Directions

On a sheet pan, spread the chips out in an even layer. Layer on the toppings and evenly sprinkle the cheese, beans, chicken, jalapenos and green onion over the chips. Bake about 5-10 minutes or until the cheese is melted. Remove from oven and top with sour cream, guacamole and chili pepper spread. Serve immediately.

CLASSIC: Jalapeño Lime Margarita

Prep time: 5mins. Total Time: 5 mins. Serves: 6

Ingredients:

Directions:

Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Sliced Tamed™ Jalapeño Pepper brine to taste and blend again. Pour into a glass rimmed with salt and garnish with a lime wedge and jalapeño ring.

Easter’s the perfect time of the year to spend a moment together with loved ones and converse over a delicious, well-cooked meal. When you’re hosting, however, it can be very easy to feel overwhelmed with preparations.

Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.

Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.

You know what they say about March. “In like a lion, out like a lamb”. We thought this would be a good time to share some of our favorite comfort food recipes to get you through these last few weeks of winter.

Here are some recipes for those days when you just want to feel a little nostalgic while eating a meal that almost rivals the ones mom used to make.

Directions

Season all sides of the pot roast liberally with salt and pepper.

In a large Dutch oven or slow cooker, add the onions, garlic, bay leaves, and wine. Next sprinkle in the Italian seasoning. Lay the pot roast in and add the peperoncini, red bell peppers, artichoke hearts, and sundried tomatoes. Add enough broth to cover everything in the pot.

Cook either in a 325º F oven or in a slowcooker on medium for approximately 4-6 hours or until fork tender. If vegetables begin to get too soft before meat is fork tender, remove vegetables from sauce and continue to cook the meat only until done. (At this point the sauce can be degreased, finished and served or it can be put into the refrigerator overnight to let the fat harden for easy removal the following day.)

Pour the sauce into a saucepan and place on the stove on medium heat. In a small bowl combine the cornstarch and mix some hot cooking liquid in to create a smooth paste. Add cornstarch slurry to sauce and stir/whisk until smooth. Let the sauce simmer to thicken for a few minutes until desired consistency is reached. Re-season with salt and pepper to taste if necessary.

To serve, place the shredded meat, veggies and sauce over egg noodles, cheesy grits, creamy polenta, or mashed potatoes.

In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch.

Mix the sliced olives and sliced roasted red peppers in a bowl with the garlic and cilantro or green onion. Sprinkle 4 slices of bread with half of the cheese and then top with pepper/olive mixture. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.

Use a Panini press or heat the olive oil in a skillet and gently brown the sandwiches, turning once or twice as the cheese melts and holds the bread together. Some of the cheese will ooze out and crisp in the skillet, which is delicious, even if it browns slightly.

Place sandwiches on a napkin lined plate to absorb the excess cooking oils. Serve hot.

Now that summer is in full gear, it’s time to light up the grill and get cooking! Since just about everyone loves a good old-fashioned summer BBQ, we wanted to share some of our favorite All-American Cookout Classics with a Mediterranean twist. These crowd-pleasing appetizers, sides, and main dishes may even top the Fourth of July fireworks!

PREPARATION
Divide and firmly shape the meat into 2 patties. Place cheese and jalapenos into the center of one patty, leaving the outer edge free. Top with the second patty and pinch the edges together. Season with salt and pepper.
Preheat grill. On medium high heat, cook each side of the burger for 6 minutes or until internal temp reaches 160°F. Remove from grill and set aside.
On a toasted bun, add lettuce, onion, burger, guacamole, tomato, bacon and more Mezzetta Peppers.

PREPARATION
Place washed potatoes into a pot with cold water, season with salt so it tastes “salty like the sea” and bring water to a boil on high heat. Cook potatoes until they are easily pierced with the tip of a knife, about 15 minutes.

Drain and rinse under cool water. Cut potatoes into bite size pieces and place into a medium sized mixing bowl. Add the peperoncini, capers, zest and parsley. Drizzle on the olive oil and gently toss to combine. Add a tablespoon or two of the peperoncini brine for some added “zing”. Season with salt and pepper to taste and serve.

PREPARATION
Heat a large skillet on medium-high heat. Season each side of the burger patties with salt and pepper. When skillet is hot, cook each side of the burger for 4-5 minutes or to your desired doneness. Top with feta cheese during the last few minutes of cooking time.

To assemble the burgers, place the burger on the bottom half of the toasted bun, next add olives and sundried tomatoes. Top with spinach and red onion and serve hot.
Chef’s note: for a Greek burger spread, try mixing the feta cheese into some Greek yogurt, add some fresh mint and smear onto the burger buns.

Our organic tomatoes are locally grown and dried whole under the California sun, then diced and packed with fresh herbs and olive oil. Their soft velvety texture and deep rich flavor makes them ideal for holiday appetizers, side dishes, salads, sandwiches, pizza and pasta and more!

Got a full house for the holidays? Keep them happy with these tasty serving ideas:

“Ugh…Pasta for dinner again?”

Does this sound familiar? If so, may we suggest adding a little twist to your regular quick weeknight dish? Why not throw in some Jeff’s Naturals sliced Golden Greek Peperoncini to liven things up! A little bit goes a long way to bring plenty flavor and fun to the table!

The possibilities are endless, you just have to get creative!

For instance, did you know you could liven up any sandwich or wrap with a hearty helping of our peperoncini? You can also toss peperoncini into a mixed green salad or top it on a pizza for an extra punch of flavor!

Who knew there were so many ways peperoncini can save dinner?

Here are 3 easy recipes that just may become an instant classic for you and your family! And with so little prep or need for a clean up, these dishes also made an ideal weeknight dinner (very helpful as the kids head back to school!).

Preparation
Boil Pasta according to the directions on the package. Rinse under cold water and drain thoroughly. Add pasta to a medium sized bowl along with the remaining ingredients. Blend together. The pasta salad may be served immediately or stored covered in the refrigerator for the following day. Enjoy!

Heat 1/4 c. olive oil and prepare turkey meatballs according to package directions. Add pasta sauce and simmer on low. While meatballs are cooking, slice onion and cook in a skillet on medium high heat with remaining olive oil until edges are caramelized.

Open sandwich rolls and place on a baking sheet. Place onions on one side of the sandwich rolls. Place peperoncinis on the other side and top with provolone cheese. Heat in oven for five minutes, or until cheese melts. Remove pan from oven and add turkey meatballs to sandwiches. Serve with remaining sauce.

Preparation
Combine all of the ingredients together in a stainless or non-reactive bowl, and toss together. Allow to marinate 15 minutes. Toss again before serving. Serve on nicely arranged lettuce leaves.

It’s not always easy to come up with a dinner plan that accommodates a group of family or friends, especially if some of them have certain food allergies and/or restrictions. This why a “Make Your Own Pizza” party is an ideal solution! You can accommodate a large group or a small gathering. Got a food allergy? No problem. Your guest can choose what to put on their pizza. Lactose intolerant? Leave off the cheese and load up on the other goodies! Wheat intolerance? There are numerous gluten free pizza dough options out there! Your guests can customize their pizza any way they choose.

Not only are homemade pizzas delicious, making pizza allows your guests to get creative and is great conversation starter! In this post, we will guide you step by step on how to create a fun and delicious no-fuss dinner that will fit every just about any budget and taste.

Step 1: Start with pre-made dough.If you do not have time to make your own dough (and many of us don’t) purchase some pre-made dough. Contact your local pizza parlor and ask if you can purchase pre-made dough (tell them the number of guests you are hosting so they can estimate how much). If this is not an option, many grocery stores will carry pre-made dough. Figure this out in advance so you are not scrambling the day of your party.

Step Two: Prep your dough in advance of your party.
Follow these dough tips from slice.seriouseats.com(visit this page for more great pizza tips!)

Make more than you need: Have at least 1 1/2 times the number of dough balls or shells as you have expected guests. Everybody loves leftovers, and you’re inevitably going to have a botched pie or two that will need to be reworked.

Make your dough at least a day in advance. Dough that’s had a three to five day rest in the refrigerator will be tastier and easier to work with than freshly made dough. It also makes set up for you planning simple.

Cold dough is impossible to work with. Pull your dough out, portion it into individual size balls, then let them sit on a lightly floured cutting board covered with plastic wrap and a towel for at least a couple hours before your guests arrive so it’ll be in prime condition to stretch.

Step Four: Set out a variety of toppings for your guests to choose from.
Prep these in advance. Start with the basics (cheese, pepperoni) and kick things up with some unexpected ingredients (see below). Let your imagination go wild!

Step Five: Let your guests assemble their pizzas.
Depending on the number of guests you have, you can stagger the number of people assembling the pizzas to accommodate your space and your oven.
Bake 2-3 pizzas at a time for 10-12 minutes at 425 degrees. Enjoy and Repeat as necessary!